I was given some local BC butternut squash that was on the verge of spoiling and needed to be saved from going to waste. I was excited for the squash because I’d never actually cooked butternut squash before!
Inspired by Krista’s desire to eat local in every season, I was motivated to get the most out of these four butternut squash. I found three recipes that I tried as well as a few more I’m saving for later.
[Related: Eat Local in Every Season: Brussels Sprouts]
Butternut Squash Recipes
These are three recipes I tried and loved.
1. Roasted Butternut Squash
This is incredibly easy!
– Peel and remove seeds
– Cut squash into 1″ cubes
– Toss in olive oil, salt, garlic (or any seasonings of choice)
– Bake at 400* for 30-40 minutes
I tried this recipe because it used barely any ingredients–just the butternut squash, oil, salt, and water. It took no time at all and it a perfect, simple side. I could see this working well in a turkey (or Tofurkey) dinner spread.
This recipe is perfect because it had crock pot, stove top, and insta pot instructions. I was intrigued at the addition of a granny smith apple into the recipe and, since I had some I wanted to use up, thought it was the perfect soup to try.
It is delicious and it makes such a large batch I’m saving some aside to freeze.